To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth. 1. Pour water into cooker. Bring to boil on high heat. add remaining ingredients. Stir 2. Close cooker. Bring to full pressure on medium-high heat. Reduce heat and cook for 5 minutes. 3. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control lightly to release pressure. 4. Open cooker. Yield: 6 cups If you with to omit butter: 1 cup long-grain white rice 2 1/2 cups water To cook reduced quantities: reduce all ingredients proportionately except water in step 2; do not reduce water in step 2 at all. 1. Put rice and 1/2 cups water in a metal bowl (large enough to hold 3 1/2 cups). Stir. 2. Pour remaining water (1 cup) into cooker. Put grid in cooker. Place bowl on grid. 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. 4. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control lightly to release pressure. 5. Open cooker. Yield: 3 cups Suggested Wine: l Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #571 by Rooby
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6|
|Calories from Fat: 39 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 33.2mg||1 %|
|Potassium 100.2mg||3 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 59.1g|
|Protein 5.5g||8 %|
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Calories per serving: 309
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